Ingredients for Smoked Mussel Soup
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How to Make Smoked Mussel Soup
- In a large saucepan, combine the condensed chicken soup, mussel paste, diced tomatoes (undrained), milk, and water.
- Bring the mixture to a boil over medium heat, stirring occasionally.
- Reduce heat to low and simmer for 5 minutes, allowing the flavors to meld.
- In a small bowl, whisk together the dried thyme, dried oregano, flour, and heavy cream until smooth.
- Gradually whisk the cream mixture into the simmering soup, stirring constantly to prevent lumps.
- Continue to cook over low heat for 5-7 minutes, or until the soup has slightly thickened. Do not boil.
- Remove from heat and stir in the dry sherry (if using) and sugar.
- Season generously with salt and pepper to taste.
- Ladle the soup into bowls and serve immediately with slices of crusty bread.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
3g
Fat
57g
Carbs
3g